HOMEBREW Digest #5857 Wed 06 July 2011

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


        Logic, Inc. - Makers of Straight A Cleanser

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

DONATE to the Home Brew Digest. Home Brew Digest, Inc. is a 
501(c)3 not-for-profit organization under IRS rules (see the
FAQ at http://hbd.org for details of this status). Donations
can be made by check to Home Brew Digest mailed to:

HBD Server Fund
PO Box 871309
Canton Township, MI 48187-6309

or by paypal to address serverfund@hbd.org. DONATIONS of $250 
or more will be provided with receipts. SPONSORSHIPS of any 
amount are considered paid advertisement, and may be deductible
under IRS rules as a business expense. Please consult with your 
tax professional, then see http://hbd.org for available 
sponsorship opportunities.

  Re: Poorly fermentable wort (Adam Arndt)
  How to use a HERMS system (Bruce Fabijonas)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 12 May 2011 *** Condition: Green & Healthy *** 501(c)3 revoked in process of reinstating. See Site News on http://hbd.org for details and progress. Projected 2011 Budget $3671.04 Expended against projection $1489.37 Projected Excess/(Shortfall) $1858.82 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Wed, 6 Jul 2011 11:24:42 +0000 From: Adam Arndt <adama at microsoft.com> Subject: Re: Poorly fermentable wort Fred, I have to throw my $0.02 behind Joe's wager on a low diastatic power mash and hot spots that make a bad situation worse. Although I find it very difficult to obtain Deg Lintner ratings for Weyerman malts, most source that have access to this information seem to indicate a "typical" Deg Lintner rating of 76 for this malt. (And Weyermann has two distinct Pilsner products which makes this a bit more difficult without knowing which one you were using.) As Joe also pointed out there can be lot-to-lot or year-to-year variations so I think a worst-case of 70 is feasible. In any event both of the unmalted wheats are providing 0 diastatic power to the mash. The WM Pilsner malt accounted for 50% of the total grist so the mash diastatic power was 35.5 assuming a 76 deg Lintner malt and as low as 30 for the entire mash if the pilsner malt had an actual DP of 70 deg Lintner. That's cutting it very close to the 30-35 Deg Lintner minimum for mashing. I would have expected an hour and 50 minutes to still have been enough to complete conversion. (As the results of your starch test seemed to indicate.) I recently brewed a historical porter with a total mash DP of 30.1 and it was still failing the starch test at 90 minutes. If the mash and the resulting beer now truly pass a proper starch test there's not too many options left that it could be so I also have to make my wager on hot spots. Adam ________________________________ About Microsoft Ireland: www.microsoft.com/ireland Microsoft Ireland Operations Limited. A company incorporated and registered in Ireland number 256796. Microsoft Ireland Research. A company incorporated and registered in Ireland number 342235. Registered office 70 Sir John Rogerson's Quay, Dublin 2, Ireland Return to table of contents
Date: Wed, 6 Jul 2011 22:52:48 -0400 From: Bruce Fabijonas <mathbruce at gmail.com> Subject: How to use a HERMS system Not as bio-chem heavy as other questions, but here it goes. Not too long ago, I built myself a HERMS system. The idea was to do step mashes and to zero in on mash temp when I undershoot my target temp. My question is about the set temperature in the hot liquor tank for a given step. Suppose I want to raise the mash from 122F to 151F. Should the hot liquor tank be set at the target temp (151F), or something higher? To date, I have always set my HLT to the target temperature, believing that I don't want to destroy the enzymes in the wort. I have measured the temperature of the wort after going through the HLT and found that the wort has risen to the temperature of the HLT. The problem is that the temperature in the mash tun changes very slowly. Painfully slowly. In fact, I have seen the temperature dip before rising. I assume that the coefficients of heat conductivity for the liquid and the grain are vastly different. One suggestion recently proposed to me was to raise the temperature of the HLT to something much higher, even boiling, so that the mash temperature rises more quickly. But, I argued, think about the enzymes! The response I got was along the lines of relax, don't worry.... What about almost boiling wort hitting my grain bed--can we say tanin extraction? Again, the response was relax... So, what's the consensus? Am I alone in this quest to save the enzymes? Thank you. Bruce Sent from my iPad Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/07/11, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96